Monday Meal: Veggie Burrito

Sometimes, after a long day, dinner needs to not only be quick but substantial. This can be accomplished easily by modifying a quesadilla.

2 flour tortillas
1/2 a bell pepper
1/2 an onion
1 can of refried beans
1/4 cup of sharp Cheddar cheese, finely grated
1/8 cup of milk
olive oil
Extra sharp Cheddar cheese, finely grated

 

Pour 3-4 tbls. olive oil into pan. Thinly slice pepper and onion. Saute on medium heat in olive oil until peppers are soft and flexible and onions are transparent.

While the vegetables are sauteing, heat the refried beans, milk, and cheese in a pan over medium heat. Remove vegetables from pan.

Swish tortillas around in the vegetable pan, making sure both sides of each are lightly covered in oil. Let tortillas warm in pan on low heat. Remove tortillas from pan.

Sprinkle cheese lightly in a line down the center of each tortilla, leaving about an inch of space between the top and bottom edges and the cheese.

Add a layer of beans on top of the cheese. Add sauteed vegetables. Tightly wrap tortilla around the cheese, beans, and vegetables.  Repeat for the second tortilla. Place both burritos back in the pan and cook on medium heat until cheese is fully melted and tortilla begins to brown.